Pasta With Ricotta Bolognese Recipes

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PASTA WITH RICOTTA BOLOGNESE



Pasta With Ricotta Bolognese image

An easy, great and hearty pasta dish. Portions can be easily increased even though this is for one.

Provided by MarraMamba

Categories     < 60 Mins

Time 35m

Yield 1 serving(s)

Number Of Ingredients 12

1 olive oil
60 g onions, chopped
1 garlic clove, crushed
1/4 pepper, sliced
90 g lean ground beef
1 plum tomato, chopped
1 tablespoon tomato puree
1 pinch dried oregano
1 pinch dried parsley
60 g pasta
30 g ricotta cheese
1/4 cup grated parmesan cheese

Steps:

  • Heat the oil in a non-stick pan and cook the onion, garlic and pepper until slightly softened. Add the minced beef, turn up the heat and continue to cook until the beef is browned through.
  • Add the chopped tomato, tomato puree and herbs, turn down the heat and simmer for 20 minutes.
  • Meanwhile, cook the pasta following package instructions.
  • Stir the ricotta cheese into the beef mix and serve this with the pasta, sprinkling with Parmesan cheese before serving.

ONE-POT PASTA WITH RICOTTA AND LEMON



One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
  • Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
  • Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

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